1 medium-sized zucchini
1/8 teaspoon garlic powder
1-1/2 tablespoons dried bread crumbs
1/8 teaspoon ground black pepper
1/2 tablespoon grated Parmesan cheese
1 teaspoon corn oil
1 teaspoon dried oregano
1/4 teaspoon dried basil
prepared marinara sauce (Italian tomato and herb sauce) (optional)

Heat oven to 475 degrees. Lightly oil a baking sheet. Wash zucchini and pat dry. Do not peel. Cut into eighths lengthwise, then halves crosswise. On a sheet of wax paper, toss bread crumbs, cheese, herbs, garlic powder, and pepper. Whisk oil and 2 tablespoons water in small bowl. Moisten zucchini spears in this mixture, then roll them in crumb mixture, covering all sides. Arrange on baking sheet. Bake 7 minutes, or until spears are lightly browned. Turn spears over; bake 3 minutes more. Serve immediately with hot marinara sauce, if desired. Makes 4 servings.

Recipe from Zephyr Community Farm